Blueberry-Sour Cream Ice Cream

makes 1 quart

1 cup blueberries, fresh or frozen (if frozen, thaw and drain before using)
1/3 cup sugar
pinch of salt
grated zest and juice of 1/4 lemon
3/4 cup heavy cream
3/4 cup sour cream

In a medium sauce pan bring the blueberries, sugar, salt, lemon zest and lemon juice to a boil. When the mixture is boiling and the berries burst, about 3 minutes, remove from heat.

Pour the mixture into a blender and puree until relatively smooth (it will never be completely smooth). Pour the heavy cream and sour cream into the blender and mix until combined.

Transfer the mixture to a bowl and chill completely in the refrigerator.

Pour into the bowl of an ice cream maker and churn according to manufacture instructions.

Freeze in an air tight container. 

Laura's Recipe Collection